Creamy Macaroni and Cheese
http://cooking.nytimes.com/recipes/1015825-creamy-macaroni-and-cheese Creamy Macaroni and Cheese JULIA MOSKIN Time 1 hour 40 minutes Yield 6 to 8 servings. EASY Andrew Scrivani for The New York Times My fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top. Featured in: Macaroni And Lots Of Cheese . Cheddar , Cottage Cheese , Macaroni , American 242 ratings INGREDIENTS 2 tablespoons butter 1 cup cottage cheese (not lowfat) 2 cups milk (not skim) 1 teaspoon dry mustard Pinch cayenne Pinch freshly grated nutmeg ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 pound sharp or extra-sharp cheddar cheese , grated ½ pound elbow pasta , uncooked. PREPARATION Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round